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Courgette, mushroom and aubergine fritto misto

Golden strips of courgette, tender halved mushrooms and thin aubergine slices. A scatter of grated Parmesan and crisp sage leaves adds savoury depth, while a drizzle of truffle honey and a bright courgette and rocket salad bring balance to every bite.

Prep:less than 30 mins
Cook:no cooking required
Serves:Serves 2
Dietary:Vegetarian
Courgette, mushroom and aubergine fritto mistoBy Matt Tebbutt
From Saturday Kitchen Recipes

Nutri-Score EThis courgette, mushroom and aubergine fritto misto receives a Nutri-Score E due to the deep-frying process, which significantly increases the fat and calorie content of the dish. Aubergine in particular absorbs large amounts of oil during frying, pushing the overall nutritional profile into the least favourable category. Enjoy this fritto misto as an occasional treat rather than an everyday meal.

Approximate nutrition per serving: 1,200 kcal | Fat: 95g | Saturates: 10g | Carbohydrates: 65g | Sugars: 19g | Fibre: 12g | Protein: 23g | Salt: 1.2g

Equipment

Ingredients

For the fritto misto

  • 1 courgette, cut into fine strips
  • 8 Paris brown mushrooms, halved
  • 1 aubergine, thinly sliced
  • 300ml/10fl oz whole milk
  • 200g/7oz ’00’ flour
  • vegetable oil, for deep-frying
  • salt and freshly ground black pepper

To garnish

  • 30g/1oz Parmesan (or alternative vegetarian hard cheese), grated
  • 6 sage leaves, deep-fried
  • 1 tbsp truffle honey or runny honey
  • 2 lemons, cut into wedges

For the courgette and rocket salad

  • 1 green courgette, thinly sliced
  • 1 yellow courgette, thinly sliced
  • 1 bunch rocket
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar

Method

Set up your batter station (5–10 mins — can be done ahead)

    1. Pour the milk into one of your shallow bowls and set it right next to the other shallow bowl containing the ’00’ flour seasoned with a good pinch of salt and plenty of freshly ground black pepper. Having everything lined up in front of you like this makes the coating process feel quick and effortless rather than chaotic.

Fry the vegetables (10–15 mins)

    1. Heat your deep-fat fryer to 180C — this is the ideal temperature for getting a crisp golden coating without burning the outside before the vegetables have a chance to cook through. CAUTION: hot oil can be dangerous. Do not leave unattended.
    2. Dip the courgette strips, mushroom halves and aubergine slices one by one into the milk first, letting any excess drip off, then turn them in the seasoned flour until they are evenly coated all over. The milk acts as the glue that helps the flour adhere and gives you that lovely light, crispy finish once fried.
    3. Fry the coated vegetables in small batches for 2 to 3 minutes until they are crisp and golden all over. It is really tempting to throw everything in at once, but crowding the basket lowers the oil temperature and you will end up with soggy fritters instead of crunchy ones, so patience here pays off.
    4. Drain each batch on kitchen paper as soon as it comes out of the fryer to soak up any excess oil while you move on to the next batch. This simple step keeps everything as light and crisp as possible.

Prep the salad (5 mins — overlap with frying)

    1. Thinly slice the green and yellow courgettes and place them in a bowl along with the rocket. You can easily do this while the fryer is coming up to temperature or in between batches, which is a great way to make use of any waiting time.
    2. Drizzle over the olive oil and white wine vinegar, then toss everything together gently so the courgette slices get lightly dressed without bruising the rocket leaves too much.

Bring it all together (5 mins)

  1. Pile the hot fried vegetables onto a serving plate while they are still piping and at their crispest — this is the moment fritto misto truly shines, so do not hang about.
  2. Scatter over the grated Parmesan and the deep-fried sage leaves, letting them nestle into the golden pile of vegetables. The Parmesan melts just slightly against the warmth and the sage adds a gorgeous earthy crunch that works beautifully with the courgette and aubergine.
  3. Drizzle everything with truffle honey — it might sound like an indulgence, but the sweet, earthy flavour cuts through the richness of the fried vegetables in a way that really brings the whole dish together.
  4. Serve straight away with the lemon wedges and the fresh courgette and rocket salad alongside. A good squeeze of lemon over the fritto misto right before eating lifts every single bite.

Additional Notes

  • You will need a deep-fat fryer for this recipe. If you do not have one, a large heavy-based saucepan filled two-thirds with vegetable oil and a thermometer works just as well — just keep a very close eye on the temperature throughout.
  • Fritto misto is at its absolute best when eaten immediately while the coating is still crisp. If you are cooking for more than two people, fry in batches and keep the cooked vegetables warm on a wire rack set over a baking tray in a low oven rather than stacking them on kitchen paper, where they will quickly go soggy underneath.
  • Swap truffle honey for regular runny honey if you prefer a simpler sweetness — both pair wonderfully with the fried vegetables and salty Parmesan in this fritto misto.

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